Meet Chef BRIAN

Chef Ross has been the Chef at some of the finest properties in the United States including the Lodge at Sedona in Arizona, The Washington Duke Inn & Golf Club in Durham, North Carolina, Richmond Hill Inn in Asheville, North Carolina, and The Biltmore Estate. He honed his early skills with 2-Star Michelin Chef Gerard Pangaud at the Ritz-Carlton, Pentagon City, then continued on with the Ritz-Carlton at the 5-Star, 5-Diamond Ritz-Carlton in Naples, Florida.

Chef Ross also was also the Head Culinary Instructor at the prestigious L’Academie de Cuisine, The premiere culinary school in Washington, DC, and voted one of the top 10 culinary schools in North America.

Notably, Chef Ross created and curated DOUGH in Asheville.

Chef Ross is classically trained but has a modern approach to cooking that we are sure you will enjoy!